428 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



the shore fisheries for the season of 1875 is unsatisfactory, 

 the capelin, the bait used for taking the cod-fish, having 

 remained but a short time, and, when obtained, being but 

 slightly attractive. It is hoped that when the squid come 

 in the fishery will be more successful. Several vessels are 

 now employed exclusively in capturing squid to be furnished 

 to the fishermen, and their operations have been prosecuted 

 to such an extent as to induce some fear of the failure here- 

 after of the supply of this important animal. 



ILLUMINATION FOR ATTRACTING FISH. 



Among the articles exhibited at the International Mari- 

 time Exhibition at Paris was an arrangement for producing 

 light under water, consisting of a platinum wire placed in a 

 bottle, and ignited by electricity from a bichromate battery. 

 It is said that experiments tried by this apparatus on the 

 coast of France proved very satisfactory, attracting large 

 numbers offish, sardines especially. 



A somewhat similar arrangement was proposed some 

 years ago in the United States, in which, after the fish are 

 brought near enough, a vortex of water is to be produced 

 by a steam-pump, which, in spite of resistance, draws them 

 into a trap, until this becomes entirely full. We have not 

 learned whether any experiments were ever made with such 

 an apparatus. 12 A, Sept. 2, 388. 



MANUFACTURE OF COD-LIVER OIL. 



The production of cod-liver oil in the United States and 

 the British Provinces is carried on at present on a A r ery largo 

 scale, the greatest amount being prepared at St. Johns, New- 

 foundland, from its proximity to the great fishing-banks. 

 The process of producing this oil is very simple, consisting 

 in first carefully washing the livers until every trace of gall 

 and foreign matter is removed, after which they are placed, 

 with a little water, in a specially contrived boiler, and heat- 

 ed to a temperature of 112. The livers swell and finally 

 burst, when the oil contained in them rises to the top, and is 

 at once skimmed off. This portion of the operation must be 

 performed in as short a time as possible, so that the oil may 

 rise and be removed before the livers have time to break up 

 and mingle with it. One cause of the offensive taste and 



